READY IN 25 mins

Bacon, Potato, and Egg Taco Ole

Read Reviews (28)

"This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast. Add your favorite salsa or for a zesty zip!" — RHONDA35

Directions

Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

Reviews More Reviews

Aug 13, 2012

I added in some fresh minced garlic when I threw in the onion and I used Johnny's Seasoning Salt in place of real salt. As I made the soft tacos, I spread a mix of sour cream/salsa on the tortilla, spooned some of the mixture into the tortilla, then sprinkled some extra sharp white cheddar cheese on the top. HUGE hit with the family. The boys especially liked these. I made this for breakfast both weekend days.

—Sarah Jo

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Feb 15, 2011

I made this recipe without making any changes. Its awesome as is but i think adding some cheese in to the wrap will put this recipe over the top...thanks for the recipe :)

—kait20

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36 Ratings

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Jul 13, 2007

Oh so delicious! I cooked the onions in with the potatoes until they were translucent and tender too, I only used 2 T milk. All I added was picante sauce on mine. I could eat these all the time! I cut this in half. Thanks for sharing this, Rhonda!

—~TxCin~ILove2Ck

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Feb 28, 2008

I've been making these for breakfast on a weekly basis. My kids even make them! To cut the time in half to prepare I microwave the bacon, skip the onion, then bake the potato in the microwave while scambling the eggs in the pan. To assemble cut open potato and scoop into tortilla, crumple bacon (sometimes we use ground sage sausage in place of the bacon) and egg and Top with fresh shredded jack or cheddar cheese and Ranch dressing!

—GodivaGirl

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Oct 08, 2009

This didn't turn out quite like how I had pictured, but it did taste pretty good. It didn't knock my socks off. The problem is the recipe doesn't specify thickness of potatoes, which made a big difference in how it turns out. Too thick and they're underdone, too thin and they fall apart before you get the eggs in. I also think it would benefit from a little garlic and finely chopped green pepper. Also, I added some shredded cheddar cheese inside the tortilla. Final verdict: it's okay but not that special.

—Chairman James

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Aug 15, 2011

i halved this, and it would have easily fed 3 people. i cut the potatoes the same size you'd see at a restaurant. and i used unpeeled new potatoes. would probably use fewer potatoes. i also added avocado and cheddar cheese and it was good. would probably be good with a little salsa too.

—hungryhippo

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Aug 31, 2007

This was super fast to throw together amd filling too. I fried the potato with the onion to get the extra taste going through it. Served with salsa this made a delicious supper on a hot day.

—Cathy G.

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Jul 08, 2007

We use this recipe alot for camping. Also add sour cream and salsa and roll into burritos for a handy breakfast.Or use sausage.

—wandoo

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Nutrition

Calories
485 kcal
24%

Carbohydrates
48.2 g
16%

Cholesterol
453 mg
151%

Fat
21.9 g
34%

Fiber
4.9 g
19%

Protein
24.9 g
50%

Sodium
712 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon, Potato, and Egg Taco Ole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 485
Calories from Fat: 197

% Daily Value *
Total Fat 21.9g 34 %
Saturated Fat 7.9g 39 %
Cholesterol 453mg 151 %
Sodium 712mg 28 %
Potassium 969mg 27 %
Total Carbohydrates 48.2g 16 %
Dietary Fiber 4.9g 19 %
Protein 24.9g 50 %
Sugars 4.2g
Vitamin A 13 %
Vitamin C 37 %
Calcium 14 %
Iron 30 %
** Thiamin 40 %
Niacin 75 %
Vitamin B6 49 %
Magnesium 28 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.